Breakfast Egg Bake

My husband’s family had two ducks when he was a kid. No they didn’t live on a farm, they just had ducks. One might think this is an odd choice for a pet, but they were put to good use. Sandy, my mother-in-law would devil the duck eggs and take them to potluck. If you’ve never seen a duck egg, I’ll just inform you that they’re considerably larger than chicken eggs. Apparently they’re tasty too. People would rant and rave over these ginormous deviled eggs, unaware of their origins. Duck eggs are completely edible, but Donnie, his sister and my father-in-law could never stomach it, and always avoided the deviled egg platter when going threw the potluck line.

If I had been around, I probably would have followed suit. Not necessarily because duck eggs gross me out, but because I’m not a big fan of eggs period. In fact, I think a lot of people like eggs a whole lot less than they realize. Why? Because people always love my eggs and my main goal when preparing them is to make them taste as little like eggs as possible.

With this in mind, I decided to make eggs for Donnie this morning before he woke up. Normally, I would just scramble them, but we just switched out our propane stove for a new electric one and the rewiring that needs to take place, hasn’t. No baking in the oven or cooking on the stovetop. However, we own a toaster oven, which has proven to be a lifesaver over the last few months while our propane stove was giving up the ghost. Since I have some small Pyrex ramekins I decided to attempt something like a frittata. Frittatas (or Italian style omelets) normally start in a frying pan and finish in the oven, but I made do in spite of this. This breakfast isn’t quick, but it’s something new to try on Saturday or Sunday morning when you have the time. And with all the goodies that go inside, all you need is a bowl of fruit to round the meal out.

This recipe is for two ramekins, but you could easily double or triple it and do it in a regular baking dish.

Breakfast Egg Bake
Serves 2

2-3 eggs (depending on size)
½ cup milk
1 tsp chives
½ tsp sage
2 garlic cloves, crushed
¼ tsp salt and pepper each
6 Morningstar Farms Veggie Sausage Links
1 cup shredded sharp cheddar cheese
1 cup shredded potato or frozen hash browns
1/3 cup finely diced onion

Preheat oven to 400 degrees.

Combine eggs with milk, chives, sage, one crushed garlic clove, salt and pepper. Beat with whisk until bubbles form on top.

Microwave links till soft enough to cut. Cut or crumble pieces into bottom of ramekins or cooking dish. The bottoms should be completely covered.


Sprinkle half of the cheese over top of the links.

Combine the potatoes, onions and the other crushed garlic clove and cover the layer of cheese with this. Lightly sprinkle with salt.

Pour half of the egg mixture into each ramekin and bake for 25-35 minutes.

When the eggs are almost cooked threw, remove and sprinkle the remaining cheese on top and place back in the oven to finish. When a fork inserted into the middle comes out clean, it’s done!

Tips: Some veggies would be great in this dish as well. Try adding some spinach, mushrooms or green/red peppers for some additional color and flavor. Also, I baked this for about 45 minutes in my toaster oven, but it should go a lot quicker in a full sized one. Check every 10-15 minutes to make sure it’s not overcooking.